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DINNER
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A N T I P A S T I

 

Marinated Fresh Sardines with Caramelized Fennel and Lobster Oil  15

Grilled Octopus with “Borlotti Marinati” and Spicy Limoncello Vinaigrette  19

Steamed Cockles with Red Chilies and Basil  16

Mussels “alla Tarantina”  16

Mozzarella di Bufala with Arugula Pesto and DaVero Olive Oil 18

Roasted Beet Tartare with Chianti Vinegar and Ricotta Salata  15

Baby Wild Arugula with Parmigiano and Aceto Manodori  17

Warm Tripe “alla Parmigiana”  15

Warm Lamb’s Tongue Vinaigrette with Brown Beech Mushrooms and a 3-Minute Egg  17

Pig Foot “Milanese” with Rice Beans and Arugula  16

Testa with Pickled Pearls and Thyme Vinaigrette  12

Prosciutto San Daniele “Riserva” with Black Pepper “Fett’unta”  18

Armandino’s Salumi – Culatello and Finocchiona  19

Babbo Salami with Baby Fennel  18

 

 

P R I M I

 

Goat Cheese Tortelloni with Dried Orange and Wild Fennel Pollen  23

Spaghettini with Spicy Budding Chives and a One Pound Lobster  29

Maccheroni alla Chitarra with Oven Dried Tomatoes, Red Chilies and Bottarga di Muggine  22

Bucatini all’Amatriciana with Guanciale, Hot Pepper and Pecorino  23

Bavette with  Cardoons, Breadcrumbs and Pecorino  24

Garganelli with “Funghi Trifolati”  24

Pumpkin “Lune” with Sage and Amaretti  23

Mint Love Letters with Spicy Lamb Sausage  23

Lamb “Testa” Ravioli with Lemon and Sage  21

Goose Liver Ravioli with Balsamic Vinegar and Brown Butter  26

Chianti Stained Pappardelle with Wild Boar Ragu  26

Pappardelle Bolognese  27

Gnocchi with Braised Oxtail  23

Fettuccine with House-Made Pancetta and Radicchio  24

Homemade Orecchiette with Sweet Sausage and Rapini  23

Beef Cheek Ravioli with Crushed Squab Liver and Black Truffles  26

Linguine with Clams, Pancetta and Hot Chilies  27

Black Spaghetti with Rock Shrimp, Spicy Salami Calabrese and Green Chilies  29 

 

 

 

S E C O N D I

 

Spicy Two Minute Calamari Sicilian Lifeguard Style  28

Whole Grilled Branzino with Roasted Cauliflower, Olives and Lemon Oregano Jam  39

Wild Striped Bass with “Passato di Zucca” and Chorizo Vinagrette  36

Grilled Quail with “Scorzonera alla Romana” and Saba  32

Duck with Radicchio in Pancetta and Fig Mostarda  32

Barbecued Squab with Roasted Beet “Farotto” and Porcini Mustard  36

Rabbit with Brussel Sprouts, House-Made Pancetta and Carrot Vinaigrette  34

Grilled Lamb Chops “Scottadita” with Broccoli Rabe Pesto, Grilled Onions and Lemon Yogurt  38

Fennel Dusted Sweetbreads with Sweet and Sour Onions, Duck Bacon and Membrillo Vinaigrette  31

Grilled Pork Chop with Cherry Peppers, Cipolline and Aceto Manodori  35

Charred Beef Tongue with Green Market “Krauti” and Grain Mustard  29

“Brasato al Barolo” Braised Beef with Porcini Mushrooms  31

Barbecued Skirt Steak with Endive “alla Piastra” and Salsa Verde  34

Deconstructed Osso Buco for Two with Saffron Orzo, Cavolo Nero and Chestnut Gremolata 80

Grilled Ribeye for Two with Roasted Potatoes, Garlic, Rosemary and Aceto Manodori 140

 

C O N T O R N I

 

Roasted Beet “Farrotto”  11    

Rapini with Roasted Garlic  11    

Roasted Potatoes with Rosemary  11  

Babbo Greens with Roasted Shallots  11       

Brussels Sprouts with Pancetta 11

 

S P E C I A L S

 

“Neci con Funghi Misti”  16

Beef Carpaccio with Arugula and White Truffle Fonduta  23

Duck Egg Sunny-Side Up with Guanciale and White Truffles  80

 

Tonnarelli Verde with Cauliflower, Chanterelles and Asiago  29

Pappardelle with White Truffles and Parmigiano  120

 

Sea Scallops with Chanterelles and Porcini Vinaigrette  36

Grilled Guinea Hen with Pumpkin Fregula and Black Truffle Vinaigrette  29